Food safety and authenticity are increasingly important issues as cases of adulteration continue to rise across the country. Thankfully, with a few basic materials found at home, it may be possible for consumers to identify potential tampering in some common foods.
Clinical nutritionist Dr. Sangeeta Tiwari recently verified the accuracy of select water-based tests shared online for detecting adulteration risks in items like black pepper, cloves, turmeric, honey, eggs and milk. While noting that laboratory analysis remains the most reliable option, she offered clarity on when certain floating or sinking behaviors through these quick screens could warrant concern.
For black peppercorns, sinking generally suggests purity due to density. However, some adulterants may sink as well, and whole corns could trap air and float. Cloves may float vertically or sink naturally, but horizontal positioning is not a sure sign of tampering as shape impacts buoyancy too.
Turmeric powder mostly settles at the bottom of water undisturbed, with synthetic colors more prone to dissolve. The tried thumb test proves best for honey – pure varieties hold shape when rubbed between fingers versus blending adulterated forms.
Regarding eggs, fresh specimens lying flat on bottom correctly identify as fresh, whereas older units float from enlarged air pockets. Over-chilling can cause floatage in very fresh eggs. For milk, boiling showcases curdling with authentic samples and potential blending with detergent.
While not definitive on their own, these rudimentary water checks offer general hints to scrutinize key ingredients if suspicion arises at home. Detecting adulteration definitely demands laboratory confirmation. At minimum, they raise consumer awareness of typical product behaviors to watch out for.
